A proposition for a catering menu.


*Slowly boiled organic carrot and white radish in dashi bouillon with nutty miso sauce
*Edamame coriander and pink pepper sauce
*Steamed or fresh organic vegetables with tofu dip
*Four different maki canape style
-spicy red pepper
-egg plant with miso
-marinated green leaf with sesame
-steamed chicken with ume plum paste
*Green winter salad with kaki persimmon, fried taro and black beans
*Crispy honey and black pepper chickenITIT-1.jpeg



Alors bon appétit and bien tôt it's fashion week in Paris!



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